Roasted Pork Loin with Roasted Garlic Vinaigrette

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I, like other reviewers, was concerned about the high temerature (475 degrees. I roasted a 4 pound pork loin at 475 for 1/2 hour and lowered temperature to 350 to finish. Total cooking time was 45 minutes. I liberally salted and peppered aall sides and also sprinkled dried rosemary on top and added a few onion slices. The roast was fantastic, lightly browed on the outside and tender and juicy inside with good flavor. Roasted to 145 degrees and let it sit about 15 minutes while I made the vinaigrette. Temperature carried over to about 158 degrees.

The vinaigrette had way to much balsamic vinegar. Could not taste any garlic. Next time, I'll start with about 1/2 of what the recipe calls for and adjust it up if necessary. I'll also cut the adjusted vinairette recipe in half. It made quite a bit. I will try it again as i do beleive it enhanced the flavor of the roast, just a bit overpowering for our taste (family of 4.

Also, I'd check the garlic at 30 minutes as mine was done. At 60 minutes, we would have had garlic charcoal.

I will definately prepare another (and another ... boneless port loin with this recipe.

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I tweaked the recipe a little (as I am prone to do, I was very liberal with the extra virgin olive oil when roasting the garlic. I put the garlic in for 45 min then pulled it out and let it sit. I turned down the oven to 375 for the pork. I used salt and pepper on the pork then made a paste of onion powder, garlic salt, dried lavender and more olive oil. I poured the paste on the pork and let it cook for a little over an hour until the temp was right. When making the vinaigrette, I used less balsamic per the posts here and I added the leftover extra virgin olive oil that the garlic roasted in, this added an additional depth of garlic flavor. I also used dried parsley since I didn't have any fresh. All in all the pork came out moist and flavorful.. perfectly cooked and the vinaigrette was so tasty I had to pull out bread to soak in it. I got rave reviews from everyone.

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This recipe was a disaster and a disappointment!! The garlic burned and my new roasting pan scorched! I suggest using a lower temperature than 475 degrees to bake the pork or substitute with a pork tenderloin.

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While roasting the garlic (make sure you use enough olive oil or the garlic will get burnt and unusable it made my entire townhouse smell like an Italian restaurant. It only got better when I put the pork tenderloin in. Seeing as it was only my husband and myself, I only got about a 1 pound tenderloin, so I didn't cook it as long. First, though, I seared it off in a pan on each side, then put it in the oven to finish. It was great and my husband loved it! Can't wait to make sandwiches for lunch tomorrow!!! Thanks Giada!

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Delicious, succulent, thanks Giada!

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I turned the heat down to 375 and cooked the roast a little longer. I decreased the balsamic by about half and wished I hadn't. The dressing just didn't have much flavor. It probably needed more salt. Booring, sorry Giada.

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This recipe was delicious and extremely easy to prepare. Pork was moist and tasty (I patted a rather thick crust of kosher salt and pepper into it before cooking. Although some of the garlic burned and I was unable to use it, the viniagrette still tasted flavorful and well-balanced.

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Too much balsamic. Didn't taste garlic but feeling it and even the taste of the olive oil was not good. Barely touched it. And at a high temp the pork got a tad dry/tough. I hardly take the time to do any reviews but this was bad enough I had to.

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I made the vinaigrettel for loin chops that I just seasoned and grilled and enjoyed it. I agree with the reviews that the balsamic was a bit overpowering. I would just reduce the amount by a bit. Other than that, it was easy, elegant and delicious.

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This was so good. The pork was very good and so easy to make. I thought the vinaigrette was really good. The garlic, balsalmic vinegar and olive oil tasted very good together. I made this meal for my husband and some family members and a few people didn't like the vinaigrette just because they don't really like balsalmic vinegar. But most of us really liked the vinaigrette and I thought it tasted sooo good on the pork. I just made a gravy for those that didn't like the vinaigrette. I made this with Giada's recipe for cheesy mashed potatoes which went with the pork very well, I thought.